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After years of perfecting the art of Southern Thai cuisine, Chef-owner Supaksorn “Ice” Jongsiri and his team have brought their culinary vision to life at Sorn — a three-MICHELIN-Star sanctuary of flavor tucked along a lush street off Bangkok’s bustling Sukhumvit Road. Sorn’s name pays homage to the concept of sarana, a refuge that nurtures and uplifts others in Sanskrit.
Set in a restored villa tucked away in an unassuming alley and inspired in part by the forests of Southern Thailand, Jongsiri revives long-lost Southern Thai recipes using sustainably sourced ingredients. Slow cooking and traditional craftsmanship lie at the heart of his refined celebration of Southern Thai flavors.
Join a MICHELIN Guide Inspector on a journey through this sought-after dining experience, where each plate captures the soul of Southern Thai cuisine with a depth and passion rarely seen. Discover why Sorn has made history as the world’s first Thai restaurant to earn Three MICHELIN Stars — for exceptional cuisine truly worth a special journey.
Arrival
At first glance, the establishment looks like a simple Thai villa — white walls, polished wood floors, and neutral furnishings, surrounded by a lush garden and the sound of water running down. The place may seem unremarkable, but it’s the quiet details that speak volumes. Every element, though understated, reflects the restaurant’s philosophy and approach to cuisine: thoughtful, refined, and deeply rooted in purpose.“The moment I arrived for dinner, it felt like stepping into a cozy home. Lush greenery at the entrance added vibrancy, and the staff’s warm greeting set a welcoming tone. The white-and-gold reception desk stood out.”
Sorn’s sleek interior showcases accolades and a prominent plaque, while traditional elements — such as a hand flour mill and antique coconut grater — nod to heritage. “It felt like an upscale American apartment, something out of a classic Hollywood film set — modern, stylish, like a luxurious home.”
From a dining table on the first floor of a two-story home, in a simple white room with wooden floors, guests can watch chefs cook rice on a charcoal grill. “My table, by a large U-shaped window, offered a stunning summer sunset — elegant and personal,” the Inspector recalled.
The Team
From the moment guests arrive, Sorn’s team extends a warm Thai welcome. The chef personally greets each table, while the staff thoughtfully checks each guest’s spice preferences. Every course is accompanied by stories of its roots — offering an immersive journey through the rich and diverse heritage of Southern Thai cuisine, shaped by coastal traditions and the intertwined influences of Muslim, Malay, Chinese, and local fishing communities.“The service was warm, friendly, and professional. A staff member kindly explained everything, sharing her province on the map with pride. She was knowledgeable and passionate, ensuring a smooth experience with a personal touch."
The young, skilled local sommelier impressed with expertise and service, offering a diverse wine selection. "His recommendations paired excellently with the food. Despite overseeing two floors, his passion for wine was unmistakable — and truly came through."
The Meal
Unlike many, the chef — self-taught since studying in the United States — learned to cook from his Southern grandmother. Committed to preserving the authenticity of Southern Thai cuisine, he blends childhood flavors with new discoveries, staying true to traditional recipes. His non-Western-trained team masterfully creates each dish. The chef refines — not reinvents — each course, adding a modern touch while remaining traditional."The lack of formal Western training is evident in their approach — pure, traditional, and free from outside influences — which makes it even more interesting," shared the dining expert.
Sorn’s revamped 20-course menu, which sources ingredients from 14 provinces, highlights Southern gems like khao yam — a spicy rice salad from Pattani — and a Phuket-inspired dessert. The menu celebrates local farmers and fishermen while embodying Thai hospitality and the culture of sharing.
“The first bite was a cracker topped with river prawn from Surat Thani and Thai seafood sauce — crunchy and tender, rich yet light, with a kick of spice and a hint of sweetness. It struck just the right balance to open the meal.
“In the Prelude course, the abalone was diced and thinly sliced, with a twist of tangy salak juice instead of lime, lending a fragrant sourness that lingered delicately.
“The Ocean course arrived with three small bites, but the standout was the Phuket lobster — perfectly poached and paired with watermelon, mango, and green chili. It was sweet, fruity, and gradually spicy, building layers of flavor with each bite."
“Then came the green curry roti — both intriguing and powerful. Each spice and herb stood out yet worked in harmony. It was a thoughtfully balanced dish that left a lasting impression.”
And just when you think the journey is complete, the meal concludes with a Thai dessert trolley that rolls up to your table, brimming with sweet treats. It offers limitless choices — a final gesture of Thai hospitality, ensuring you never leave hungry.
The Inspector noted a significant shift in Sorn’s culinary journey: “The meal’s harmony is more refined. The spices are still present, but the flavors now build more smoothly. Soups offer a thoughtful pause, while condiments like sweet shrimp, green mango, and fresh herbs help balance the heat. The team guides you through the experience, ensuring it’s never overwhelming. That’s the beauty of a Three MICHELIN Star meal — each dish can be savored fully, without one overshadowing the next.”
To wrap up, they conclude: “Sorn delivers clever refinement and top-level technique unlike anywhere else. It’s an unforgettable experience that lingers — powerful yet poised, every bite echoing the chef’s soul. From the very first course to the final flourish, you feel something deeply personal. This isn’t just a meal; it’s a master class in Southern Thai cuisine, elevated to its most refined and authentic form.
“There is simply nowhere else like it in the world.”
Tips from Inspectors
- Plan your visit in advance by emailing your travel details — the restaurant will notify you if a table becomes available.
- Reservations can also be made online on the 1st, 21st and 25th of each month at noon. For international email bookings, expect processing around the 15th.
- Bookmark their Facebook page for notifications when bookings open.
- It’s better to book for a group of four — there are more tables for four than for two. So, gather your friends and book together to secure your spot!
Illustration image: © Sorn
